Marinated zucchini. Instant pickled zucchini recipes with garlic, Korean style and honey Spicy pickled zucchini quick

14.07.2022

With the advent of autumn, kitchens are filled with aromas of marinades, spicy seasonings and spices. And every time, along with recipes for favorite snacks that have been tested over the years, I want to cook something new.

Such a "highlight" can be pickled zucchini, prepared for the winter in one of the proposed ways.

Sterilization of blanks is a simple process, but it causes unnecessary trouble and takes some time. You can pickle vegetables for long-term storage with no less reliable canning methods. At the same time, all their useful properties will be preserved.

Additional Information! Zucchini is a type of pumpkin. They are rich in potassium and iron, carotene, vitamins C, group B, PP. Of all the types of this vegetable, zucchini contains the most vitamin C.

Marinated triple zucchini

Don't let the multiple filling scare you - the workpiece will not take much time.

Note! 0.5 - 1 liter jars are best suited for home canning. They do not take up much space in the refrigerator (when stored after opening), and snacks are eaten very quickly.

Depending on the cutting method and filling density, this recipe produces 3-4 liter jars of crispy marinated zucchini.

Ingredients:

2.5 - 3 kg of zucchini;
garlic (at the rate of 2-3 cloves per 1-liter jar);
1.5 liters of water;
200 ml (or 300 ml);
2 tbsp. spoons "with a hill" of rock salt;
6 art. spoons of sugar;
black peppercorns (at the rate of 5-6 pieces per 1-liter jar);
allspice (at the rate of 2 pieces per 1-liter jar);
spices to taste (dill, tarragon, cloves, horseradish, currant leaves, cherries, raspberries, etc.)

Important! Do not add more than 2-3 spices at a time. A "bouquet" of a large number of seasonings can change the taste of the entire workpiece and not for the better.

Cooking order:

Wash the zucchini well, cut off the ends, cut into pieces of any shape - cubes, bars, circles, etc.
Put spices, peppers, garlic (cut into several pieces) at the bottom of sterilized jars.
Put the water to boil. At this time, arrange the zucchini in jars, periodically shaking them or lightly tapping the bottom on the table so that the pieces are distributed as densely as possible. Place dill umbrellas on top.
Fill the workpiece with hot water (first pour), cover with lids and leave for 15 minutes. Then drain the water into a deep container - you will need it to prepare the marinade.
Pour zucchini again with hot water (second filling), cover with lids, leave for 15 minutes.
At this time, you can prepare the marinade. Bring the volume of the drained solution to 1.5 liters, add salt, sugar, vinegar. Boil the marinade and stir until the ingredients are completely dissolved.
Drain the second filling and pour hot marinade over the zucchini (third filling).
Roll up the lids, turn the jars upside down, cover with a blanket, leave to cool gradually.
Zucchini marinated for 30 days. Therefore, write the date of preparation on the lid in order to know exactly when you can serve the snack on the table.

Additional Information! Calculating the exact amount of marinade is quite difficult. If you use expensive natural vinegar and want to use it more rationally, pour the zucchini with a hot solution of salt and sugar (according to the recipe). And pour vinegar immediately into jars at the rate of:
for a 1-liter jar - 50 ml of spices or 75 ml.

Store pickled zucchini cooked with vinegar without sterilization in a cool place (pantry, cellar, refrigerator).

Important! Regardless of the method of preservation, jars and lids should always be well washed and sterilized.

Pickled marinated zucchini

Such an appetizer can be eaten after marinating in an hour. For this recipe, it is better to choose young zucchini of a small size.

Ingredients:

1 kg of zucchini;
50 ml sunflower oil;
1 teaspoon of salt;
1 st. a spoonful of sugar;
3 art. spoons ( , );
6 cloves of garlic (the amount can be changed according to your taste);
¼ tsp freshly ground black pepper;
dill.

Note! You can take sunflower or olive oil, refined or unrefined. The taste of the snack will change along with your preferences.

Cooking order:

Wash the zucchini, peel and cut into long plates (slices) as thin as possible. If you use a regular vegetable cutter, they will turn out to be the same thickness and marinate evenly.
Put the slices in a bowl, salt, mix gently and leave for 20-30 minutes.
In a separate container, mix oil, sugar, freshly ground pepper, garlic crushed or squeezed through a press, finely chopped dill, add vinegar (it is better to use natural).
Add marinade to zucchini. Mix again gently, being careful not to damage the shape of the thin pieces.
Cover the container with a lid (you can use cling film) and refrigerate for 60 minutes.

You can prepare another version of this snack: instead of sugar, take natural honey, and replace the oil with soy sauce (in this case, you need to adjust the amount of salt in the recipe to your liking).

Note! The shelf life of these blanks in the refrigerator is no more than 5 days.

Instant recipe in liter jars for the winter

But you can preserve pickled zucchini for a long time.

Ingredients:

600-700 g zucchini (better than medium size);
3 cloves of garlic;
2 black peppercorns;
50 ml sunflower oil;
50 ml;
1 st. spoons of rock salt;
2 tbsp. spoons of sugar.

Cooking order:

Cut well-washed zucchini into circles or cubes 1.5-2 cm thick.
Add salt, sugar, and butter. Mix well.
Let marinate covered at room temperature for 2 hours, stirring occasionally.
Arrange the workpiece in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
Distribute the juice released during pickling evenly throughout the volume.
Cover the jars with lids and boil for 15 minutes in a water bath.
Roll up the lids, turn the jars upside down, leave to cool.

With its specific taste, it distinguishes this appetizer from the general range of homemade preparations. However, it can be replaced with any other -, table, etc.

Zucchini circles in liter jars with sterilization

Sterilization of homemade products extends their shelf life. If you trust this method of preservation more, try preparing marinated zucchini for the winter, the taste of which, as the people say, will make you lick your fingers.

This recipe makes about three 1 liter jars.

Ingredients:

2 kg zucchini (preferably medium-sized);
6-9 cloves of garlic (at the rate of 2-3 pieces per 1-liter jar);
black pepper (peas) - at the rate of 6 pcs. to the bank;
1.2 liters of water;
3 art. spoons of rock salt;
3-4 st. spoons of sugar;
90 ml.

Additional Information! 200 - 300 g of carrots, cut into circles, are often added to the recipe. In this case, the weight of zucchini is reduced accordingly.

Cooking order:

Cut well-washed vegetables into slices (cut large ones in half) 1-1.5 cm thick. Arrange them in sterilized jars as tightly as possible, adding garlic and pepper according to the recipe.
Dissolve salt and sugar in boiling water. Add vinegar and remove from heat.
Pour the hot marinade over the zucchini all the way to the top. Start adding it in small portions so that the jars have time to heat up and not burst.
Cover with lids. Don't roll!
Place a small piece of cotton or towel in the bottom of a deep saucepan. Put the jars, pour water "up to the shoulders."
Bring water to a boil over medium heat and sterilize for 15 minutes.
Roll up the lids, turn the jars upside down and, covering them with a blanket, leave to cool gradually.

Bulgarian marinated zucchini

Bulgarian pepper adorns both the look and taste of this snack.

For two 1-liter jars you will need the following ingredients:

1 kg of zucchini;
2 pcs. medium bell peppers;
1 liter of water;
1.5 st. tablespoons of coarse salt (preferably rock);
4 tbsp. spoons of sugar;
4 cloves of garlic;
2 pcs. bay leaf;
8 pcs. black peppercorns;
100 ml;
dill (umbrellas).

Cooking order:

Wash vegetables. Cut the zucchini into slices 1-1.5 cm thick. Clean the pepper from the grains and cut into large pieces.
Put salt, sugar, black pepper and bay leaf into boiling water. Add the prepared vegetables, vinegar, mix and simmer covered over low heat for 10 minutes.
At the bottom of sterile jars, put dill umbrellas and garlic. Evenly distribute boiled vegetables, pour hot marinade to the very top.
Roll up the jars with lids, turn upside down, cover with a blanket and leave to cool gradually.

Delicious preparation of zucchini "like mushrooms"

Such a recipe for marinated zucchini will surprise both vegetable lovers and connoisseurs of mushroom dishes with its taste.

Zucchini or young elastic zucchini are best suited for this preparation. A certain set of spices and compliance with the cooking technology will make pickled zucchini taste the same as milk mushrooms.

Ingredients:

1.5 kg of zucchini / zucchini;
25 g of dill and several umbrellas (2-3 pieces);
3 pcs. cloves;
130 ml of sunflower oil;
130 ml;
1 teaspoon of coarse salt (preferably rock);
2 tbsp. spoons of sugar;
2 pcs. bay leaf;
1/4 teaspoon ground black pepper;
6 cloves of garlic.

Important! You can not reduce the amount or change dill to other greens. It is he who, in combination with cloves, gives the zucchini a mushroom flavor.

Cooking method:

Wash the zucchini. Cut off the ends of the young ones, remove the peel and seeds from the more mature ones.
Cut vegetables into cubes 2 - 2.5 cm.
Cut the garlic into several large pieces.
Wash and dry the dill well, then chop it.
Add all the ingredients according to the recipe to the zucchini, mix well, leave to marinate under the lid at room temperature for 3 hours. It is advisable to stir the mixture every 30 minutes for more uniform impregnation.
Arrange the workpiece in jars, be sure to fill them with the juice released during pickling. Cover with lids and sterilize in a water bath for 15 minutes (0.5 - 1 liter jars) over moderate heat. Do not forget to put a piece of cotton cloth or a towel on the bottom of the pan.
Roll up the jars with lids, leave to cool upside down. Additionally, you do not need to cover the pickled zucchini to turn out crispy like mushrooms.

Pickled cucumbers, sauerkraut and Soviet-era pickled zucchini still evoke nostalgia.

Apparently, this is why the simplest recipe for pickled zucchini, prepared in jars for the winter, is so in demand in home canning.

Ingredients:

2 kg of young zucchini;
2 tbsp. spoons of rock salt;
150 g of sugar;
180 ml;
¼ tsp ground black pepper;
dill or parsley.

Cooking order:

Wash the zucchini and cut into thin rings.
Dissolve salt and sugar in 1.5 liters of boiling water. Add all other recipe ingredients.
Cook the workpiece over low heat for 5-7 minutes.
Wash the greens, chop, put on the bottom of pre-sterilized jars.
Arrange the boiled zucchini in jars as densely as possible, pour over the hot marinade.
Roll up the lids and leave to cool completely.

Additional Information! Zucchini is easily digestible and is considered a dietary dish. They are added to baby food, to the diet of patients suffering from digestive problems. This vegetable is included in the diet menu for people who want to lose weight. The calorie content of zucchini is only 27 kcal per 100 g of product.

Korean Instant Recipe

Zucchini was also noted in the recipes of Korean cuisine, beloved for its spiciness and piquant taste.

Ingredients:

3 kg of zucchini;
0.5 kg of carrots;
0.5 kg of onions;
1 hot green pepper (the amount can be reduced to your taste);
3 art. spoons of salt;
6 art. spoons of sugar;
150 g of vegetable oil;
200 ml;
2 tbsp. tablespoons ground coriander.

Cooking order:

Peel the zucchini, removing the seeds, and grate them on a coarse grater.
Grate carrots on a special grater into long thin strips. Chop the onion into thin half rings.
Cut the green hot pepper into thin rings, do not remove the seeds.
Put all the vegetables in a deep container, add the rest of the ingredients according to the recipe and mix thoroughly so that the spices are evenly distributed throughout the volume. Leave for 2 hours.
Arrange the workpiece in sterilized jars. Distribute the juice released during pickling evenly among the jars.
Cover with lids and sterilize in a water bath for 15 minutes.
Roll up the jars with lids, turn them upside down, cover with a blanket to cool gradually.

It is more convenient for someone to make pickled zucchini without sterilization, saving time. Someone enjoys the harvesting process itself and the method of canning is no longer so important.

In any case, you will get delicious crispy pickled zucchini!

Zucchini in the ranking of summer vegetables are on the top lines, because they have a lot of advantages - the fruits contain many useful substances, minerals and vitamins. Summer residents usually boast of a large harvest, those who do not have their own plot of land are not upset, because the cost of zucchini on the market is ridiculous. It is important that they can not only be eaten in the summer, but also harvested for the winter. Below are proven recipes that will suit both experienced and novice hostesses.

Pickled zucchini for the winter in jars step by step recipe with photo

Spices and spices turn simple products into an amazing ensemble, fragrant and tasty. Even commonplace pickled zucchini can be an amazing dish. Especially if you open a jar of vegetables in the middle of a cold winter.

Pickled spicy zucchini can be used as a side dish for any dish. Or prepare them for long-term storage.

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 1.5 kg
Water: 1.2 ml
Vinegar 9%: 80 ml
Garlic: 10 cloves
Carnation: 10 buds
Parsley, dill: one bunch
Pepper mix: 2 tsp
Salt: 4 tsp
Bay leaf: 8 pcs.
Ground coriander: 1 tsp
Sugar: 8 tsp

Cooking instructions

You can start with greens. From it, cleanly washed, sent to a colander, during the period that other products will be prepared, all unnecessary liquid will drain.

While you can do the marinade. Bring water to a boil for him. Then add bay leaf, spices and spices mixed together.

When the mass boils, pour vinegar into the pan.

Remove the dishes from the heat, add the oil to the hot marinade, stirring well.

While the fragrant liquid is cooling, you can prepare zucchini, herbs and garlic for pickling.

Remove the skin from the zucchini, the top peel from the garlic, disassemble it into slices. Cut in small pieces.

Since the zucchini is young, they still have tiny, very tender seeds, they will practically not affect the taste range, so they can not be removed. Cut the whole vegetable into thin strips.

Chop greens.

Mix the chopped products in a three-four-liter saucepan, preferably enameled.

Pour the marinade over the resulting mixture, even if it has not completely cooled down. When the whole mixture reaches room temperature, it is necessary to remove it for a day in the refrigerator.

Before laying out pickled zucchini in jars, both containers and lids should be sterilized.

Spread the finished mixture and seal the jars. Now you can remove them to a more reliable place, where there is no sunlight and it is quite cool.

Very quick marinated zucchini recipe

Previously, pickling was used exclusively for harvesting vegetables and fruits for long-term storage in the winter. Today, pickled snacks appear at any time of the year, at the request of the household. Here is one of the recipes according to which delicious vegetables, if marinated in the evening, will be ready for breakfast.

Products:

Zucchini (already peeled and seeds) - 1 kg.
Garlic - 5-6 cloves.
Dill - a large bunch.
Parsley - a large bunch.
Water - 750 gr.
Ground red pepper and ground black pepper - 1 tsp each.
Salt - 2 tsp
Salt - 4 tsp
Carnation - 4 pcs.
Bay leaf.
Vinegar - 50 ml. (9%).
Vegetable oil - 100 ml.
You can add other spices.

Technology:

The first step is preparing the marinade. Its preparation does not require special skills and abilities. In an enameled pan, in which pickling will take place in the future, pour water, add salt and sugar, add all the selected spices and bay leaf. Boil. And only then pour in vegetable oil and vinegar. Remove from heat, marinade should cool.
You can start preparing the zucchini. Remove the peel, remove the seeds if the fruits are large. Cut in the way that the hostess considers the most convenient - circles, bars or strips. The thinner the cut, the faster and more evenly the pickling process will go.
Rinse the greens in plenty of water, cut into pieces. Peel the garlic, finely chop.
Mix with chopped zucchini, pour marinade. It is not scary if it is a little warm, the taste of the final product will not deteriorate. The marinade should completely cover the zucchini. If this did not work out (due to a lack of liquid or coarsely chopped zucchini), then you need to take oppression and press down.

By morning, for breakfast, you can boil young potatoes, fry meat and put a plate of ready-made marinated zucchini!

Instant marinated zucchini

In the list of the earliest summer vegetables, zucchini is not the last. They can be stewed and fried, boiled soups and pancakes, prepared for the winter - salted and marinated. Interestingly, in recent years, marinated zucchini have become very fashionable, which are served at the table almost immediately after cooking. As much as you want instant pickling, it will still take several hours for the vegetables to soak in the marinade.

Products:

Zucchini (preferably young fruits with small seeds) - 500 gr.
Fresh dill - 1 bunch.
Vegetable oil (sunflower or olive) - 100 ml.
Fresh honey - 2 tbsp. l.
Vinegar - 3 tbsp. l.
Garlic - 3-4 cloves.
Spices, for example, hot ground pepper - ½ tsp.
Salt.

Technology:

Prepare zucchini: wash, peel, remove seeds, if large, young zucchini can not be peeled. Cut the vegetables into thin strips so that the pickling process goes very quickly.
Salt the zucchini, leave. After 10-15 minutes, drain excess juice from chopped zucchini.
In a bowl, combine the oil with vinegar, honey, garlic, passed through a press, spices.
Pour marinade into bowl with zucchini. Pour the washed and chopped dill here.
Mix gently. Cover, crush with oppression. Put in a cold place.

It remains to be patient for a few hours, and then quickly set the table, because it's time to taste marinated yummy!

How to pickle zucchini "lick your fingers"

To get especially delicious pickled zucchini, just follow the following recipe exactly. Zucchini cooks very quickly, the only difficult moment is sterilization, but it can be easily overcome if desired.

Products:

Young zucchini - 3 kg.
Fresh dill - 1 bunch (can be mixed with parsley).
Garlic - 1 head.
Vinegar - ¾ tbsp. (9%).
Vegetable oil - ¾ tbsp.
Sugar - ¾ tbsp.
Salt - 2 tbsp. l.
Dry mustard - 1 tbsp. l.
Spices (pepper, cloves, bay leaf).

Technology:

The process begins with the preparation of zucchini. It is necessary to remove the peel, remove the seeds, even small ones. Cut small fruits lengthwise into strips, large ones - first across, then also into strips. Put in an enamel container.
In a separate saucepan, prepare the marinade, that is, mix all the remaining ingredients. Rinse dill and parsley, chop. Divide the garlic into cloves, peel, rinse, chop or use a press.
Stir the marinade until the salt and sugar dissolve. Pour zucchini with prepared fragrant marinade. Press down with oppression, put in a cold place for 3 hours. During this time, the zucchini will release juice and marinate.
The next step is sterilization. Sterilize glass containers over steam or in the oven.
Fill with zucchini, pour marinade. If it is not enough, add boiling water. Cover with lids and place in a large pot of water. Sterilization time - 20 minutes.

Korean-style spicy marinated zucchini

Many people like Korean cuisine - a large number of spices and spices give dishes an amazing taste and aroma. Korean-style zucchini is both an appetizer and a side dish.

Products:

Zucchini -3-4 pcs.
Sweet Bulgarian pepper - 1 pc. red and yellow.
Carrots - 3 pcs.
Garlic.
Onion - 1 pc.
Soy sauce - 1 tbsp. l.
Sesame seed - 2 tsp
Acetic acid - 2 tsp.
Hot pepper, salt - to taste.
Sugar - 1 tbsp. l.
Olive oil (any other vegetable) - ½ tbsp.

Technology:

Clean the zucchini from the peel, seeds. Cut into thin circles. Salt, press, leave for a while.
Prepare the rest of the vegetables: chop the pepper, grate the carrots. Onion also grate, sauté.
Mix the vegetables, drain the juice from the zucchini and chopped garlic to them. Add all the spices, sugar, olive oil and acetic acid to the marinade.
Pour the marinade over the chopped zucchini, mix. Cool in the refrigerator for several hours.

Insanely delicious marinated zucchini with honey

When pickling vegetables, spices, salt and sugar, vegetable oil and vinegar or acetic acid are used. But in the following recipe, one of the main roles is played by fresh honey, which gives an interesting flavor to the zucchini.

Products:

Zucchini - 1 kg.
Liquid honey - 2 tbsp. l.
Garlic.
Vinegar (ideally wine) - 3 tbsp. l.
Salt.
Basil, parsley.

Technology:

It is recommended to cut the zucchini into very thin shelves, for example, using a vegetable cutter. Naturally, zucchini should be peeled and seeds, washed under running water. Salt the zucchini, leave for half an hour.
Mix honey and wine vinegar, pour finely chopped greens and garlic into the marinade.
Next, dip the zucchini strips into this fragrant mixture, leave to marinate in a cold place. Stir regularly, after three hours you can serve.

Pickled garlic zucchini recipe

Aromatic spices and spices are an important component of the pickling process, another essential attribute is garlic. According to the following garlic recipe, it will take a lot, but the aromas will be in the whole kitchen.

Products:

Zucchini - 2 kg.
Garlic - 4 heads.
Dill - 1-1 bunch.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 1 tbsp.

Technology:

Wash the zucchini, peel, remove the seeds. Cut the fruits into cubes, salt to release more juice.
Chop garlic and dill. Add to zucchini.
For the marinade, mix oil, vinegar, add sugar and salt, stir until dissolved.
Pour vegetables with this spicy fragrant marinade, leave for 2-3 hours.
Arrange in containers, pre-sterilized and dried. Send for sterilization.
After 20 minutes, take it out, roll it up, turn it over, cover it with a warm blanket, additional sterilization of pickled zucchini will not hurt.

How to cook crispy marinated zucchini

Harvesting zucchini for the winter allows many families to significantly save the family budget. If you follow the technology, the pieces of zucchini will turn out delicious, crispy, fragrant. It is better to cork in a container with a volume of 0.5 liters.

Products:

Zucchini - 5 kg.
Greens, laurel, cloves, hot peppercorns.
Leaves of horseradish, currant.
Water - 3.5 liters.
Salt - 6 tbsp. l.
Sugar - 6 tbsp. l.
Vinegar 9% - 300 gr.

Technology:

Prepare zucchini - wash, peel, remove seeds. Fruit cut into cubes.
Prepare marinade from water, salt, sugar. Rinse greens, currant leaves and horseradish. Peel the garlic, cut into large cloves.
Sterilize jars, put horseradish and currants, garlic cloves, spices and seasonings on the bottom.
Spread zucchini, pour hot marinade. Additional sterilization of containers - 10 minutes.

When the vegetable season comes to an end, fresh fruits and salads based on them, as a rule, get a little bored. At this moment, you really want to eat pickled cucumbers, tomatoes, peppers or zucchini. But not to open a jar of vegetables lovingly rolled up for the winter for the sake of a momentary whim? In this case, recipes come to the rescue, with the help of which you can pickle almost any fruit in just a few hours. Such methods help out the hostesses a lot in those moments when you unbearably want something special. We bring to your attention a recipe for quick-cooked marinated zucchini. Making such an appetizer is not difficult at all, all that is required of you is to chop the vegetables, and then combine them with spices.

It is quite possible to enjoy such a dish immediately after its preparation. However, the longer the zucchini marinates, the tastier they will become. If you have time, then leave the snack in the refrigerator overnight, then by morning, it will become unusually bright, rich and spicy. Such a dish will be a great alternative to fresh vegetable salads - it will perfectly complement any side dish. As an appetizer for spirits, zucchini is also ideal.

TIME: 20 min.

Light

Servings: 3

Ingredients

Young zucchini - 2 pcs.;
Vegetable oil - 0.5 tbsp;
Fresh dill - 2 sprigs;
Garlic - 1-2 cloves;
Vinegar 9% - 0.5 tsp;
Ground black pepper - to taste;
Sugar - 0.5 tsp;
Salt - 0.25 tsp

Cooking

The recipe for instant marinated zucchini begins with the preparation of the main ingredient. To create such a dish, only young fruits with delicate skin and small seeds should be used. Marinate raw zucchini. Rinse the zucchini thoroughly under running water, then pat dry with paper towels. Remove the tails located on both sides of the vegetable. Now you need to turn the fruits into thin long slices. This is easy to do with a regular vegetable peeler or cabbage shredder.

Place the zucchini ribbons in the bowl in which your appetizer will marinate. The container must be deep, because. the dish contains quite a lot of juice.

Take a small bowl. In it you will mix marinade for zucchini. Pour vegetable oil and vinegar into the bowl, and then add sugar and salt.

Finely chop a few clean sprigs of dill, and then add to the spice container.

Pass the peeled garlic through a press. Adjust the amount yourself. If you like spicier snacks, then add 2 cloves. Otherwise, one slice is enough. Add the garlic paste to the marinade bowl. Throw some black pepper in there as well.

Thoroughly mix the resulting marinade.

Add the aromatic sauce to the bowl of zucchini.

Mix the vegetable mix well. To ensure that the marinade is evenly distributed over all squash slices, do this procedure with clean hands.

Zucchini in a hurry can be served immediately, or let them brew in the refrigerator for at least 1 hour. Keep the snack in the cold, covering it with a tight lid. The longer the zucchini is infused, the sharper they will become. Enjoy your meal!

Quick pickled zucchini with honey

Adding table vinegar, fresh herbs and garlic to the marinade for zucchini is quite common for everyone. But not everyone decides to use honey for these purposes. Very in vain! Indeed, in this case, marinated young fast-cooking zucchini are very tender and original. A subtle sweetness gives the appetizer a very interesting note, which, in combination with wine vinegar, creates an incredible harmony of taste.

Ingredients:

Fresh dill - 1 bunch;
Wine vinegar - 5 tablespoons;
Garlic - 6 cloves;
Young zucchini of medium size - 4 pcs.;
Vegetable oil - 120 ml;
Liquid honey - 2 tablespoons;
Salt, ground black pepper - optional.

Cooking:

Wash the zucchini, dry, and then free from the ponytails. Use a sharp knife, vegetable peeler, or cabbage shredder to cut the fruit into thin slices. Place the prepared vegetables in a deep bowl and salt well. Mix the mass with your hands and leave for half an hour. During this time, the zucchini will release juice.

The resulting time can be used to prepare the marinade. Rinse dill greens, dry and finely chop. Peel the garlic, wash and then cut into small pieces. Place the ingredients in a container with a tight fitting lid.

In a separate container, combine liquid honey, wine vinegar and vegetable oil. Add salt and pepper to taste, then mix well the liquid part of the marinade.

Drain the zucchini in a colander to free them from excess juice. Add the liquid marinade to the container with the garlic and dill. Mix well. Now put the stacked zucchini in the container and mix all the ingredients well with your hands.

Close the container with a snack with a tight lid and send it to the refrigerator. After 2 hours, pickled zucchini with honey will be completely ready. Remember that the longer the snack is in the refrigerator, the more delicious it will be.

Marinated zucchini with instant tomatoes and cucumbers

And why not combine all the summer vegetables and season them with a marinade? In this case, you will get a real salad! Zucchini and cucumbers are in perfect harmony with each other, and tomatoes perfectly complement such a successful composition. The gentle sourness that appears in the salad due to apple cider vinegar makes the vegetable platter very original and tasty. Such an appetizer is prepared as quickly as classic pickled zucchini.

Ingredients:

Fresh fleshy tomatoes - 2 pcs.;
Medium zucchini - 2 pcs.;
Fresh cucumbers - 3 pcs.;
Apple cider vinegar - 2.5 tablespoons;
Sugar - 1 tsp;
Fresh dill - a small bunch;
Garlic - 2 cloves;
Vegetable oil - 3 tablespoons;
Ground black pepper, salt to taste.

Cooking:

Prepare zucchini in the standard way: rinse, dry, free from ponytails and chop into slices.

Rinse the cucumbers and pat dry. Cut off the ends, and cut the rest of the fruit into the same thin strips as the zucchini.

Rinse the tomatoes, remove the attachment points of the stalks, and then cut into long strips, about 1 cm thick.

Put all prepared strips of vegetables in a bag. Since the fruits will release juice, and the marinade consists of liquid components, use polyethylene without damage. Otherwise, the package will leak.

Finely chop the clean dill. Add it to vegetables. In a separate bowl, mix vegetable oil, apple cider vinegar, garlic, granulated sugar, salt and pepper. Pour the resulting marinade to the rest of the salad ingredients.

Tie the bag tightly, after releasing air from it. Shake the plastic wrap with the lettuce well until the marinade is evenly distributed over all the vegetables.

Place the vegetables in the bag in a deep bowl and refrigerate for 2-3 hours.

After the specified time, shake the contents of the package into a salad bowl. Decorate the appetizer as you wish and serve.

Korean-style marinated zucchini

Korean dishes have long been loved by everyone. All this happened due to the fact that they are very spicy, rich, juicy and tasty. Korean zucchini is no exception. Such an interesting appetizer will perfectly complement any side dish and will give a real pleasure to all lovers of savory dishes. Zucchini without seaming is prepared as quickly and simply as other pickled vegetables.

Ingredients:

Garlic - 2 pcs.;
Medium carrot - 2 pcs.;
Onion - 1 pc.;
Zucchini - 2 pcs.;
Vegetable oil - 75 ml;
Sugar - 1.5 tsp;
Black ground pepper - 0.5 tsp;
Salt - to taste;
Vinegar - 2 tablespoons;
Seasoning for Korean vegetables - 0.5 packs.

Cooking:

Remove the skin from the carrot and then rinse it. Grind the vegetable with a Korean grater. If this was not found on the farm, then simply cut the carrots into thin long strips.

Trim the tails off the clean zucchini. The rest of the fruit also grate for Korean vegetables. Free the onion from the husk, wash and chop into thin half rings. Pass the peeled garlic through a press. Combine all prepared vegetables in a deep bowl. Sprinkle the mass with sugar and salt.

Pour in the vinegar and add black ground pepper. Thoroughly mix the future salad. Pour the Korean vegetable seasoning into the center of the vegetable mass.

Heat vegetable oil strongly in a convenient dish. The product should almost boil. Pour the hot oil directly over the Korean seasoning. Leave the mass for a few minutes. During this time, the seasoning under the influence of hot oil will reveal its rich taste.

Now thoroughly mix the vegetable mass with spices. Transfer the Korean salad to a bowl and refrigerate.

After 1-2 hours, Korean-style zucchini without seaming is completely ready for use.

Quick marinated zucchini with lemon

Zucchini marinated raw with lemon can be classified as a delicacy. Incredibly refined aroma and pale yellow color of the finished dish cause an irresistible desire to quickly taste such an unusual snack. A very bright and rich taste of pickled zucchini goes well with meat, potatoes, fish, rice and many other side dishes.

Ingredients:

Lemon - 1 pc.;
Liquid honey - 1 tbsp;
Vegetable oil - 2 tablespoons;
Ground black pepper, salt - optional;
Young zucchini - 3 pcs.;
Soy sauce - 3 tablespoons;
Garlic - 4 cloves;
Sugar - a few pinches.

Cooking:

Wash the lemon and pat dry. Cut fruit into thin slices. Place the citrus pieces in a bowl and pour over the soy sauce. Leave for 15 minutes.
Turn clean zucchini into slices in any convenient way. Place the vegetable strips in a bowl and sprinkle with salt. Mix with your hands, then leave the mass for 20-30 minutes.
Prepare the brine. Pour honey and vegetable oil into a convenient bowl. Send garlic there, after turning it into gruel using a special press. Add a few pinches of sugar, salt and pepper to taste. Thoroughly mix the brine, achieving its uniform consistency.
Drain the zucchini in a colander and leave until all the juice drains from them. Transfer the vegetables to a convenient deep bowl and add lemon slices soaked in soy sauce to them.
Pour the citrus with zucchini with the prepared brine. Mix the mass thoroughly with your hands, then transfer it to a glass jar and close the lid. Put the container with the snack in the refrigerator for 2-3 hours.
After the specified time, zucchini in honey and lemon brine are ready to give pleasure to all fans of gourmet dishes.

Marinated Zucchini with Soy Sauce and French Mustard

Such an appetizer can rightfully be proud of its original, spicy taste. The dish will appeal to those who love the interesting taste of soy sauce, French mustard and garlic. Such zucchini will perfectly complement almost all main dishes, but they are especially good with meat cooked on the grill.

Ingredients:

Balsamic vinegar - 4 tablespoons;
Soy sauce - 4 tablespoons;
Young zucchini - 3 pcs.;
French mustard - 2 tablespoons;
Ground black pepper - 0.25 tsp;
Garlic - 3 cloves;
Sugar - 1 tbsp;
Salt - to taste;
Onion - 1 pc.;
Liquid honey - 1 tsp

Cooking:

For this recipe, zucchini should be chopped into thin circles. This can also be done with a shredder, vegetable peeler, or a sharp knife. Don't forget to wash the fruit first.

Transfer the vegetables to a bowl where they will marinate. Sprinkle the zucchini with salt and sugar. Leave for 15 minutes.

Chop the peeled onion into thin half rings. If you do not like the taste of this vegetable, then you can exclude it from the list of ingredients. However, it should be remembered that onions give dishes an interesting relish.

Peel the garlic, rinse and chop with a fine grater. Add the resulting gruel to the real vegetables. Send onion half rings there. Pour in soy sauce, honey and balsamic vinegar. Mix all ingredients well.

Add ground black pepper and French mustard. You can slightly increase or decrease the amount of the latter. Focus on your taste. Once again, thoroughly mix all the components of the snack.

Transfer vegetables to a glass jar. If there is marinade left in the bowl, pour it into a container with a snack. Close the jar with a tight lid and send it to the refrigerator. After 2 hours, spicy zucchini can be put on the table.

Remember that the longer the snack is infused, the more interesting its taste will be. Under the influence of soy sauce, zucchini can change their color a little, do not be afraid - this is quite normal. Enjoy your meal!